| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Spanish |
Spanish, Basque, Lamb |
1 |
Servings |
INGREDIENTS
| 6 |
|
Lamb chops |
|
|
Flour |
|
|
Salt and pepper |
| 2 |
tb |
Spanish olive oil |
| 1/3 |
c |
Dry white wine |
| 1 |
lb |
Vine-ripened tomatoes, |
|
|
Peeled, seede, and chopped |
| 1/2 |
c |
Spanish olives, seeded and |
|
|
Sliced |
INSTRUCTIONS
Season chops with salt and pepper; dredge with flour.Heat oil in heavy
skillet until light haze forms. Add chops and cook 2 to 6 minutes on each
side.Transfer to heated platter. Pour wine into skillet and scrape up brown
bits. Stir in tomatoes and olives. Cook over medium heat for 4 to 5
minutes. Season with salt and pepper. Spoon over chops.
Posted to MM-Recipes Digest by BobbieB1 <BobbieB1@aol.com> on Apr 16, 1998
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